Ingredients
1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1 carton (16 ounces) frozen whipped topping, thawed2 pastry shells (9 inches), baked1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed2 cups dry roasted peanuts
Preparation
In a large bowl, beat cream cheese and condensed milk until smooth; fold in whipped topping. Spread a fourth of the mixture into each pie shell. Drizzle each with a fourth of the fudge topping; sprinkle each with 1/2 cup peanuts. Repeat layers.
Cover and freeze for 4 hours or overnight. Remove from the freezer 5 minutes before cutting.
